- No Violations Were Observed
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6/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Small tank by back door. **Repeat Violation** Priority: Basic
- Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Knife in rear hand wash sink. Priority: Intermediate
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 80° water. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 49°. Cut cabbage 48°. Cooked Quinoa 54°. Potato salad 54°. Tuna 52°. **Warning** Priority: High Priority
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6/4/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Chained. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar. Added label. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Chart with training dates.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Alto Shaam used for dry storage.
- Basic - Cutting board has cut marks and is no longer cleanable. At make table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda can on prep table. Removed. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Female employee.
- Basic - Reach-in cooler gasket torn/in disrepair. Far left table unit.
- Basic - Soiled reach-in cooler gaskets. Far left table unit. **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Ran out of gloves. Corrective actions got gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 55°. Batter 50°. In front make table upper compartment. Moved to better working area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened Friday. Dated. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front hand wash sink.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Raw animal food not properly separated from unwashed produce. Raw eggs
- Basic - Soiled reach-in cooler gaskets. Produce reachin
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 47?, cream 48 Discarded by pic
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pulled chicken 46?, pulled pork 49?
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Containers of rice dated 1/13 and 1/18.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline
- Intermediate - Cutting board(s) stained/soiled. On sandwich table
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upright reachin
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gary
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory dispenser at front sink broken.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding unit by single door Near icemachine.
- Observed chest freezer gasket torn/in disrepair.
- Critical - Observed food stored on floor jugs of oil.
- Critical - Observed soil buildup inside ice bin by pump.
- Critical - Observed unlabeled sanitizer bucket.
- Observed wall soiled with accumulated grease by mopsink.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times one up front blocked by coolers.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.NO PROGRAM ON SITE.
- Critical - Observed cloth used as a food-contact surface under cutting board.
- Observed food debris accumulated on kitchen floor hard to reach areas and around mopsink.
- Observed gaskets with slimy/mold-like build-up on 2 door table.
- Observed single-service items stored on floor souffle cups.
- Critical - Observed soil residue in storage containers for flour,salt/pepper.
- Critical - Observed uncovered food in holding unit/dry storage area salt/pepper.
- Critical - Observed unlabeled sanitizer bottle. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name flour.
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2/13/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs hanging on stove. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit small reachin. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food eggs in single door above sauces. Corrected On Site. Repeat Violation.
- Observed residue build-up on nonfood-contact surface gasket on chest freezer and outside flour containers.
- Critical - Observed unlabeled sanitizer bucket.
- Critical - Working containers of food removed from original container not identified by common name flour containers.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on stove.
- Critical - Observed food stored on floor oil jugs.
- Observed gaskets with build-up small refrigerator.
- Critical - Observed raw animal food stored over ready-to-eat food eggs above tofu. Corrected On Site.
- Observed residue build-up on nonfood-contact surface around top of makeline table.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. WHEN PUTTING ON GLOVES.
- Observed employee with no hair restraint.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. LICENSED FOR ZERO SEATS, HAS THIRTY NINE.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/26/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Plumbing improperly installed. KEG COOLER DOES NOT DRAIN INTO SANITARY SEWER.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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3/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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